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It takes 30 seconds. Mash 1-2 parts flour into one part soft butter until thoroughly mixed, and stir it in. A tablespoon per serving will thicken it plenty. Or the poor-man's way, stir a bit of flour into a small amount of cold milk, making sure it is a smooth paste. In either case, make sue there are no lumps in your flour mix.
Please don't thicken my soups with flour. I can taste it, and it doesn't taste good. It tastes like wallpaper paste.
Mashing a potato up - or better yet whirling a cooked potato up in the blender with some of the liquid from the soup - will adequately thicken the soup and is relatively neutral in flavor. Potato starch mixed with soup liquid will do the same, but you're more likely to have a small potato around to cook up and use.
Flour in soup gets grainy, even if it starts out looking and tasting smooth and creamy. I don't know about you - but I always make enough to have leftovers, and there is no roux in the world that behaves well upon storage and reheating.
Please don't thicken my soups with flour. I can taste it, and it doesn't taste good. It tastes like wallpaper paste.
Mashing a potato up - or better yet whirling a cooked potato up in the blender with some of the liquid from the soup - will adequately thicken the soup and is relatively neutral in flavor. Potato starch mixed with soup liquid will do the same, but you're more likely to have a small potato around to cook up and use.
Flour in soup gets grainy, even if it starts out looking and tasting smooth and creamy. I don't know about you - but I always make enough to have leftovers, and there is no roux in the world that behaves well upon storage and reheating.
This is why I don't use flour or potato to thicken soups, both are grainy and leave a taste to me. Funny how it is different for everyone.
Please don't thicken my soups with flour. I can taste it, and it doesn't taste good. It tastes like wallpaper paste.
Mashing a potato up - or better yet whirling a cooked potato up in the blender with some of the liquid from the soup - will adequately thicken the soup and is relatively neutral in flavor. Potato starch mixed with soup liquid will do the same, but you're more likely to have a small potato around to cook up and use.
Flour in soup gets grainy, even if it starts out looking and tasting smooth and creamy. I don't know about you - but I always make enough to have leftovers, and there is no roux in the world that behaves well upon storage and reheating.
That is why one uses a roux and doesn't just add uncooked flour to a soup...and yes you can store and reheat a soup that has a roux.
I personally dislike soups using potatoes to thicken...unless it's a potato soup. I don't want that flavor in other soups and I think the texture is off putting.
Potato starch, not potato four, is tasteless. It works really well for thickening soups, and it's cheap. Bob's Red Mill sells a large bag for about four dollars.
Agree with all the posts...so will say I only thicken my own soups
by blending about half the soup and putting it back in.
When flour thickening you have to be absolutely sure the flour gets cooked
in the oil or butter...paste flavor is usually an uncooked or raw flour...I think...
applies to gravies, too.
Where's our chef?
Haha, one time I sent a Cream of Broccoli soup back...because it was
not 'cream of'
It was 'cornstarch of'...haha. Memories...
1. Potato flakes (yeah, the instant kind!) - a few tablespoons will thicken thin soup.
2. 1 or 2 T. of flour with some warm (not hot) water added--stirred with a fork until smooth. Slowly pour this liquidy mix to the soup when soup is at a gentle boil. Do it gradually--it's OK not to use all of it--stop adding when it's the thickness you want.
3. Same method as above--but with corn starch (but use even less than flour).
4. Roux, of course--as so many others have already mentioned.
Good luck!
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